Hoppin John 3 Recipe
Yield: 16 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Dried black-eyed peas,
1 large: Onion, peeled and finely chopped
2 tbsp: Vegetable oil,
1 tsp: Garlic salt,
1 tsp: Oregano,
5 cup: Chicken stock,
8 cup: Hot cooked rice,
Directions:
Soak peas overnight in water to cover by 2 inches. Drain peas; set
aside.
In large Dutch oven, saute onion in oil until transparent; add peas,
seasonings and chicken stock. Cover and cook slowly until peas are
tender, about 30 to 40 minutes. If made ahead, cover and reheat. For
each serving, serve 1/2 c peas over 1/2 c rice.
Appeared in the 28 Dec 1994 issue of The Birmingham News.
Source from luhu.jp
aside.
In large Dutch oven, saute onion in oil until transparent; add peas,
seasonings and chicken stock. Cover and cook slowly until peas are
tender, about 30 to 40 minutes. If made ahead, cover and reheat. For
each serving, serve 1/2 c peas over 1/2 c rice.
Appeared in the 28 Dec 1994 issue of The Birmingham News.
Source from luhu.jp
Tags
Appetizers